缓释杀菌活性包装技术在“夏黑”葡萄保鲜中的应用效果  

Effect of SO_2 Controlled Release Active Packaging Technology on the Preservation Performance of ‘Xiahei' Grape

作　　者：李传友[1,2] 何润兵 张京开[1,2] 李东力 蒋彬[1,2] 

机构地区：[1]北京市农业机械试验鉴定推广站,北京100079 [2]北京市创新团队叶菜设施设备功能研究室,北京100079 [3]北京市大兴区农业机械技术推广站,北京102612 [4]北京市印刷包装材料与技术重点实验室,北京102600

出　　处：《北方园艺》2014年第19期134-137,共4页Northern Horticulture

基　　金：北京农业科技资助项目(20120122);北京市创新团队果类菜功能研究室专项资助项目(20130216)

摘　　要：以"夏黑"葡萄为试材,采用K型二氧化硫缓释杀菌活性包装袋(K袋)、K袋加乙烯吸附剂处理2种保鲜包装方案,以裸放和普通低密度聚乙烯(LDPE)薄膜包装作为对照组,每隔2d分别对包装袋内的顶空气体组成,葡萄的外观质量、水分损失、褐变程度、硬度、糖分、总酸和维生素C含量进行测试分析,对比研究了常温条件下2种方案处理对葡萄保鲜货架期的影响,为延长"夏黑"葡萄在常温(25±1)℃条件下的货架期提供参考。结果表明:二氧化硫缓释杀菌包装(K袋)能够形成适合葡萄贮藏的自发气调氛围,并且能够抑制葡萄霉菌的滋生;在常温保存8d后,裸放组和LDPE组的果梗褐变和烂果严重,而K袋、K袋加乙烯吸附剂组包装的葡萄褐变程度分别为1级和2级,烂果率分别为1.13%和3.56%,葡萄的外观和口感均具有商品性,保鲜效果明显。Taking‘Xiahei＇grapes as experiment materials,the unpackaged and LDPE film packaged grapes were set as control groups,and the preservation effect of SO2 control release packing（K-type）,with and without ethylene absorbent were comparatively studied.During the storage,the headspace concentrations,appearance quality,water loss,stem browning,solidity,TSS,TA,and the vitamin C content were tested and analyzed in a two days interval,in order to extend the shelf-life of‘Xiahei＇grape at room temperature（25±1）℃.The results showed that SO2 control release packaging（K-style）could form a stable atmosphere suitable for grape preservation and inhibit the growth of pathogenic bacteria of grape.After 8days storage at room temperature,the grapes that unpackaged and LDPE film packaged were browning and rotten fruit seriously,while the grapes packaged in the K-type storage bags and ethylene absorbent group packaging grape browning degree were 1and 2respectively,rotten fruit rate were 1.13%and 3.56%,the grapes quality was good and tasted well,fresh-keeping effect was obvious.

关 键 词：葡萄 二氧化硫 杀菌 乙烯吸附剂 保鲜 

分 类 号：S663.1[农业科学—果树学]